By using boneless, skinless chicken with high-fiber cereal and an egg substitute, you can make a tasty, crunchy healthier version of this favorite kids' meal. And you can make it in batches and freeze it for reheating for future meals. It goes great with a cup of skim milk and cut-up veggies.
Ingredients:
1 4-oz. boneless, skinless chicken breast, rinsed, patted dry, and sliced into strips
1/4 c. egg substitute or skim milk
1/3 c. flaked, high-fiber cereal, crushed
Directions:
Preheat oven to 350º Fahrenheit (176º Celsius).
Dip chicken strips into egg substitute or skim milk.
Roll dipped chicken in high-fiber cereal to coat.
Place coated strips on non-stick baking sheet.
Bake for 18 to 20 minutes, turning after 9 minutes, until chicken is done (white, not pink, inside).
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